Hey, can only speak about my personal experience here. I leased out a sub shop/pizza joint with a big old Blodgett oven. I was so pumped about the opportunity, I never looked (or knew it was necessary) to see whether the oven had stones or not. It doesn't. My oven is about fifty years old and has steel decks. They pose a lot of challenges. For the first month of operation, I couldn't cook a pizza I was happy with without using a screen mid-bake. The entire rim of the pie would burn, while the middle would still require cooking. I got it down after a while, but would have had a much easier time with a stone deck. There are other challenges; the steel deck seems to turn your bench flour, semolina, or cornmeal into black ash. It needs to be brushed after cooking each pie. It also cools quickly. If I am doing more than four or five pies in a row, the cook time will go up dramatically. My experience with a stone is limited to home use, but I think my commercial experience with steel translates.

Hey Ed, nice review. I call that a bakery slice. They're always cheap, usually sold cold, and available at all kinds of Italian bakeries in Mass. (maybe elsewhere too?), many whose only other offerings are sweet. I usually find the crust to be a little denser than a regular Sicilian, sometimes with a slight hint of sweetness.